Bitter Greens Salad With Soppressata & Pecorino Recipe

Cooking Directions

• STEP 1.Start by washing and drying the bitter greens. Tear them into bite-sized pieces and place them in a large salad bowl.
• STEP 2.Thinly slice the soppressata and add it to the bowl with the greens.
• STEP 3.Using a vegetable peeler, shave thin slices of pecorino cheese and add them to the salad.
• STEP 4.In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to make the dressing.
• STEP 5.Drizzle the dressing over the salad and toss everything together until well coated.
• STEP 6.Serve the salad immediately as a light lunch or as a side dish for a larger meal.

Cooking Tips

• You can use any type of bitter greens for this salad, such as arugula, radicchio, or endive.
• For added crunch, you can sprinkle some toasted pine nuts or croutons on top of the salad.
• If you prefer a milder flavor, you can substitute the soppressata with prosciutto or salami.
• To make the salad ahead of time, prepare all the ingredients separately and toss them together just before serving.

Storage and Serving

• This salad is best served immediately after preparing to maintain the freshness of the greens.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• Before serving leftover salad, give it a quick toss to redistribute the dressing and revive the flavors.